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Rose shortbread ripple cake recipe
Rose shortbread ripple cake recipe
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Prep Time:
1470 minutes
Cook Time:
Total Time:
1470 minutes
Create a secret rose-infused cake with store-bought biscuits and ready-to-use chocolate stars for a deliciously simple treat!
Ingredients:
  • 500ml (2 cups) thickened cream
  • 12.00 gm icing sugar mixture, plus extra, to dust
  • 2-3 tsp rosewater (see tip)
  • Pink food colouring, to tint
  • 250g pkt Arnott’s Arno Shortbread biscuits
  • 125g fresh raspberries
  • Queen Giant Chocolate Stars Milk & White (white stars only), to decorate
Instructions:
  • In a large bowl, combine 310ml (1 1/4 cups) cream and half of the icing sugar. Mix in the rosewater and a hint of food coloring. Use electric beaters to whip until stiff peaks form and the mixture turns a lovely light pink color.
  • On a large serving plate, beautifully spread the rose cream mixture to match the length of the biscuit packet. Spread 1 biscuit generously with 2 teaspoonfuls of rose cream and sandwich it with another biscuit. Repeat this layering process four more times to create a stack of 5 biscuits. Proceed to assemble four 5-biscuit stacks in total with the remaining biscuits.
  • Start by arranging a biscuit stack sideways at the beginning of the rose cream mixture line. Add another stack, connecting it to the first with a bit more rose cream. Continue with the rest of the stacks to create a log. Frost the top and sides of the log with the remaining rose cream. Loosely cover with foil and refrigerate overnight to set and let the biscuits slightly soften.
  • Beat the leftover cream and icing sugar together in a bowl using electric beaters until stiff peaks form. Spread the mixture over the log, then garnish with raspberries and white chocolate stars. Dust with a bit of extra icing sugar before serving.

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